Sweet and Sour Chicken
40 mins
Labour of love
serves 4
Preparation Time: 10 mins
Cooking Time: 30 mins
Dan Kirkham
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- 1 tbsp of MCT Oil, Coconut Oil or Butter
- 3 Cloves Garlic, chopped
- 2 Tbsp Ginger, chopped
- 1 red Chilli, chopped
- 6 Tbsp Honey
- 1 Tbsp Miso Paste
- 300g Pineapple, chopped with juice
- Mixed Peppers, chopped
- 1 Large Red Onion, chopped
- 250ml Passata
- 60ml Apple Cider Vinegar
- Pinch Salt
- 1 Tbsp Arrowroot dissolved in 50ml water
- 4 Chicken Thighs, chopped
- Handful Pak Choi
- 2 large scoops of Collagen (optional)
In your willpowders basket
Method
- In a wok or large frying pan, heat some coconut oil, MCT Oil or butter. Fry your chicken until cooked (you can finish it off in the oven if you prefer).
- Once your chicken is cooked, transfer onto a plate and the same pan, fry off the garlic, chilli and ginger. Squeeze in a good dollop of honey.
- Stir in the miso paste and add the pineapple and vegetables. Cook for 2-3 minutes.
- Stir in the passata and add the apple cider vinegar and season with a pinch of salt.
- Add the arrowroot and water and stir until it thickens.
- Pop your chicken back into the pan along with the Pak Choi.
- Serve once it's piping.
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